Pesto & goat's cheese risotto

Pesto & goat's cheese risotto

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(28 ratings)

Prep: 2 mins Cook: 30 mins


Serves 2

A risotto that's bursting with fresh Italian flavours - simple to make, it's the perfect no-fuss midweek meal for two

Nutrition and extra info

Nutrition: per serving

  • kcal745
  • fat32g
  • saturates12g
  • carbs83g
  • sugars2g
  • fibre4g
  • protein29g
  • salt2.4g
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  • olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 700ml chicken stock or vegetable stock
  • 1 tub fresh pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 100g soft goat's cheese


  1. Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.

  2. Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.

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Comments, questions and tips

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Tom Bailey's picture
Tom Bailey
12th Jan, 2020
This recipe was a disaster, so salty we couldn't eat it. With hindsight, I can see that nearly all the ingredients have salt (stock, pesto, goats cheese), so I don't know how you could avoid this. I made it according to the recipe, except only used a third of a jar (tub?) of pesto.
16th Nov, 2019
I made this just as the recipe suggested, only grated a little bit of onion to it at the start - it was so delicious! Didn't have any problems with it like some other comments say, so I was really pleased with this dish, plus it was really simple to make too:)
29th May, 2019
Made exactly to the recipe first time and it tasted lovely but I found it a bit claggy. I therefore added diced courgette and broad beans for a little texture and freshness the second time and it made a huge difference. Would undoubtedly be nice with peas through it too.
15th Jan, 2019
Made this last night, very pleased with the results. Added quite a bit more liquid than just the 700ml of stock that was recommended (used maybe another 200ml of hot water...), but other than that, turned out great. Also used 2 big teaspoons of Sacla organic pesto which was plenty.
7th Nov, 2017
This was simple and delicious! I added onion and courgette to add a bit of bite, but the pesto and goats cheese was a superb flavour combination.
21st Sep, 2016
I love pesto. I love goat's cheese. I love risotto. This seemed perfect for me, so I made it tonight! Do I like it? No. It's actually disgusting. It is so salty that I just... Cannot eat it. Made the recipe exactly as specified. Risotto should be light with delicate flavours, but this is heavy and simply grim. I will never make it again! Urgh!
17th Sep, 2016
Can you specify the approximate measurements of a tub of pesto please?
EMB88's picture
19th Oct, 2016
I used a 130g Tescos finest pesto with fresh basil, worked beautifully,
Amanda Culver's picture
Amanda Culver
16th Jun, 2020
What kind of measurement is 'a tub' ? Really disappointed with bbc
lulu_grimes's picture
19th Jun, 2020
Hi, This is a recipe from a few years ago when most fresh pesto was sold in tubs of an equal size, usually 150g-170g. We used tubs to cut down on food waste and make sure people weren't left with a few grams of pesto should we have stipulated an exact amount. Lulu
EMB88's picture
17th Oct, 2016
Beautiful, rich, easy to make dinner. I only used about 3/4 of the cheese though and served with some crusty ciabatta, lovely!
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